Slow cooking makes the pork so beautifully soft and shreddy and the light BBQ-esque sauce is much healthier than using a whole jar of store bought BBQ marinade or similar!

I love pulled pork and often order it in restaurants, but it has always been one of those things I thought I’d never be able to replicate at home.

Many of the recipes I have seen in the past use a whole jar or bottle of BBQ sauce, but a recipe with that much sauce is expensive and also is not something I want to feed to my baby and toddler. I looked through loads of recipes with shoddy measurements and weird ingredients before just having a bash at a combination and it turned out great! I bet you could try all sorts of herbs and spices in the sauce too.

This was as good as the restaurants version we have had and will definitely be made again when that craving hits.

2) Mix all other ingredients in a measuring jug and pour over the pork.

3) Cook on high for 4-6 hours or low for 6-8.

4) Remove joint from slow cooker to a plate and remove any fat etc. Just start shredding the pork off with two forks.

5) Pour all the sauce in the bottom of the slow cooker to a jug. Mix a few teaspoons of cornflour with a few tablespoons ( a splash) of water and stir into the sauce to thicken. You want the consistency of gravy, add more cornflour and water mix if needed.

6) Add the shredded pork back to the slow cooker and turn the heat to high. Stir in as much of the thickened sauce as desired (you can make your pulled pork as wet and saucy as you like). Don’t worry if your pork isn;t perfectly shredded at this point, it can be shredded further when it has softened in the sauce.

7) Leave in slow cooker like that for half an hour or so, this gives you time to make any sides you want. Shred further if necessary and serve. We like ours on a bun or in toasties with cheese!